If you adore the classic flavors of chicken pot pie but sometimes crave something a little simpler to enjoy, then the Chicken Pot Pie Soup Recipe is your new best friend in the kitchen. This soul-warming, creamy soup captures all the delightful notes of the traditional dish—tender chicken, aromatic vegetables, and a rich, velvety broth—into one satisfying bowl. It’s perfect for a chilly evening when you want something cozy and filling, yet easy to whip up on a weeknight. You’ll love how every spoonful feels like a hug in a bowl, bringing comfort and cheer with each bite.
Ingredients You’ll Need
Getting started with this soup is delightfully straightforward. The ingredients are simple but absolutely essential, each adding a necessary layer of flavor, texture, or color to bring this comforting soup to life.
- Butter (2 tablespoons): Adds a rich, velvety base perfect for sautéing your veggies and building flavor.
- Olive oil (1 tablespoon): Balances out the butter and helps cook vegetables evenly without burning.
- Yellow onion, diced (1 small): Brings sweetness and depth to the soup as it softens and caramelizes.
- Carrots, peeled and sliced (2): Provide a subtle sweetness and vibrant color that brighten every spoonful.
- Celery stalks, sliced (2): Add a fresh, slightly earthy crunch that complements the creamy broth beautifully.
- Garlic, minced (3 cloves): Infuses the soup with aromatic warmth that gently wakes up the palate.
- All-purpose flour (1/4 cup): The secret thickening agent that turns the broth into a luscious, silky stew.
- Chicken broth (4 cups): The flavorful foundation that keeps the soup hearty and nourishing.
- Whole milk (1 cup): Lends creaminess and smooth texture, balancing the savory flavors perfectly.
- Heavy cream (1/2 cup): Elevates the soup to indulgent levels of richness and velvety mouthfeel.
- Cooked, shredded chicken (2 cups): The star protein that makes every bite satisfying and hearty.
- Frozen peas (1 cup): Add a pop of sweetness and pleasant texture throughout the soup.
- Frozen corn (1 cup): Brings subtle crunch and natural sweetness that brighten the flavors.
- Dried thyme (1/2 teaspoon): A classic herb that adds a delicate, earthy nuance to the dish.
- Salt (1/2 teaspoon): Enhances and balances all the flavors, making them shine.
- Black pepper (1/4 teaspoon): Provides a gentle kick of warmth found in every cozy comfort soup.
- Chopped fresh parsley (1 tablespoon, optional): Adds a fresh, vibrant garnish that livens up the presentation and flavor.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once melted, toss in the diced onion, carrots, and celery. Let them cook and soften for about 5 to 6 minutes, stirring occasionally until the veggies become tender and fragrant. This step builds the flavorful base of your soup and allows the natural sweetness of the vegetables to shine through.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic and cook for just about 30 seconds—enough to release that wonderful aroma without letting it burn. Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. Cook for an additional 1 to 2 minutes; this helps cook out the raw flour taste and will be crucial for thickening your soup into that classic pot pie consistency.
Step 3: Pour in the Broth and Dairy
Slowly whisk in the chicken broth, ensuring there are no lumps from the flour. Once combined, pour in the whole milk and heavy cream to create a creamy, luscious base. Bring the mixture to a gentle simmer while stirring frequently. Let the soup cook for about 8 to 10 minutes until it begins to thicken, transforming into a rich and hearty stew-like texture.
Step 4: Incorporate Chicken and Vegetables
Now it’s time for the heart of the soup: add your shredded chicken, frozen peas, and corn. Sprinkle in the dried thyme, salt, and black pepper, and stir everything together. Continue simmering for another 5 to 7 minutes so the flavors meld and everything is perfectly heated through. This step ensures every bite is packed with satisfying layers of taste and texture.
Step 5: Final Seasoning and Serve
Before serving, taste your Chicken Pot Pie Soup Recipe and adjust the salt and pepper if needed. When ready, ladle the soup into bowls and garnish with freshly chopped parsley for a touch of brightness and color. This soup is divine on its own or served alongside warm biscuits or crusty bread for dipping.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
A sprinkle of fresh parsley not only adds a lovely burst of color but also a hint of freshness that balances the soup’s rich creaminess. If you want to get a little fancy, a few crispy fried onions or a dash of smoked paprika can add interesting texture and depth.
Side Dishes
This soup pairs beautifully with soft, buttery biscuits or a crusty baguette to soak up every last drop of the creamy broth. For something lighter, a crisp green salad dressed simply with lemon and olive oil provides a refreshing contrast to the soup’s richness.
Creative Ways to Present
Looking to impress guests or just want to make mealtime more special? Serve the soup in small, rustic mugs or hollow out mini sourdough loaves to create edible bowls. You can even top the soup with a puff pastry square and broil it for a unique nod to the classic chicken pot pie presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken Pot Pie Soup Recipe into an airtight container and keep it in the refrigerator. It will stay fresh for up to three days, making it perfect for quick lunches or dinner the next day.
Freezing
You can freeze this soup, but because of the cream, it’s best to freeze it before adding the dairy. Freeze the soup base separately, and when you’re ready to eat, thaw completely, then stir in milk and cream as you reheat. This way, you’ll maintain the soup’s creamy texture without separation.
Reheating
Gently reheat your soup on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much after refrigeration, simply add a splash of chicken broth or milk while warming to bring back the perfect consistency.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Any cooked, shredded chicken works wonderfully in this soup. Using leftovers is a fantastic way to reduce waste and add great flavor.
Is there a way to make this soup dairy-free?
Yes, you can swap the whole milk and heavy cream for unsweetened almond milk and coconut cream for a delicious dairy-free version without losing that creamy texture.
Can I add other vegetables to this Chicken Pot Pie Soup Recipe?
Definitely! Diced potatoes or mushrooms make excellent additions. Just add them early enough during cooking so they become tender and blend seamlessly into the soup.
How thick should the soup be?
The soup should be thick and creamy, similar to a stew, but still spoonable. If it’s too thick, gently stir in more broth or milk until you reach the perfect consistency.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for slow cooking by sautéing your vegetables first, then combining everything except the dairy in a slow cooker. Add the milk and cream in the last 30 minutes to keep the soup smooth and creamy.
Final Thoughts
This Chicken Pot Pie Soup Recipe has quickly become one of my absolute favorite comfort foods to make and share. It’s easy, hearty, and captures every warm, nostalgic flavor you want from a chicken pot pie in a bowl. If you’re looking to cozy up your dinner routine and delight everyone at the table, give this recipe a try—you won’t regret it. Honestly, once you make it, it might just become your go-to for all those chilly evenings ahead.
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Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken pot pie soup is a cozy, creamy dish that captures all the classic flavors of traditional chicken pot pie in a warm, spoonable form. It’s loaded with tender chicken, hearty vegetables, and a rich, savory broth that’s thickened to a stew-like consistency. Perfect for chilly days, this soup is comforting, filling, and great served with biscuits or crusty bread for dipping.
Ingredients
Fats & Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids & Dairy
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Proteins
- 2 cups cooked, shredded chicken (rotisserie works great)
Thickening & Seasonings
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5–6 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to cook off the raw flour taste.
- Add Liquids: Slowly whisk in the chicken broth, followed by the whole milk and heavy cream. This helps to prevent lumps and creates a smooth base.
- Simmer Soup: Bring the mixture to a simmer and cook until the soup starts to thicken, approximately 8–10 minutes, stirring frequently to prevent sticking.
- Add Chicken and Vegetables: Add the shredded chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well to combine.
- Heat Through: Continue to simmer the soup for another 5–7 minutes until everything is heated through and the soup is creamy and well blended.
- Season and Serve: Taste and adjust seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley if desired, alongside biscuits or puff pastry for dipping.
Notes
- For a dairy-free version, substitute unsweetened almond milk for whole milk and coconut cream for heavy cream.
- To add extra heartiness, consider including diced potatoes or mushrooms along with the vegetables.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
